标题:
不同工艺对全营养粉剂中维生素稳定性的影响Influence of Different Processes on the Stability of Vitamins in Full Nutrition Powder
作者:
杨月, 毛兆祥, 张连龙, 成恒嵩
关键字:
全营养粉剂, 维生素, 稳定性Nutrition powder; Vitamins; Stability
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.2 No.3, 2013-08-12
摘要:
采用湿法和干法两种不同的工艺加工全营养粉剂，比较了两种工艺样品中维生素的损失率及稳定性。结果表明，干法工艺对全营养粉剂中维生素的保存率优于湿法工艺；在加速储存过程中，干法工艺样品中维生素A和E的稳定性优于湿法工艺样品，维生素B2的稳定性均较好，维生素C的稳定性均不佳。To compare the stability of vitamins, the paper adopted wet- and dry-process to product full nutrition powder. Results showed that: the vitamins of dry process powder were more stable than the wet process. During accelerated storage, VA and VE of dry process sample were more stable than the wet process. VB2 of both samples was stable. On the contrary, VC were found in the both samples was unstable.